Poor Man’s Steak (Bistecche dei Poveri) - 7g Carbs, 4g Fiber
From Eating Well Magazine
Yield: 6 servings
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Ease of preparation: Easy
Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted
eggplant and enables the health-conscious cook to cut back on the
olive oil of the traditional version.
2 eggplants (1 1/2 lb total), ends trimmed, cut crosswise into
3/4-inch-thick slices
2 tsp salt
1 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp chopped fresh mint
1/2 tsp dried oregano
1 small clove garlic, minced
Freshly ground pepper to taste
1. Sprinkle eggplant with salt and drain in a colander for 30 minutes.
2. Preheat oven to 450 degrees F. Lightly coat 2 baking sheets with
nonstick cooking spray.
3. Rinse the eggplant under cold water and pat dry. Arrange in a
single layer on the prepared baking sheets. Bake for 20 minutes, turn
the eggplant over and bake for 5 minutes longer, or until golden brown
and tender.
4. Stir together oil, vinegar, mint, oregano and garlic in a small
bowl. Season the eggplant with pepper and brush tops with the oil
mixture. Serve at room temperature.
Per serving:
52 Calories, 3g Fat (0g Sat, 2g Mono), 0mg Cholesterol, 7g Carbs,
1g Protein, 4g Fiber, 779mg Sodium, 271mg Potassium
Store, covered, in the refrigerator for up to 8 hours. Bring to
room temperature before serving.